Speedy Burritos

25 min · Serves 9

Based on a recipe from Eat Better, Eat Together Washington State University, via USDA MyPlate Kitchen

What goes in

• 4 cupspotatoes
• 1onion
• 1bell pepper
• 3garlic cloves
• 2eggs
• 4.9 mlblack pepper
• 2½ mlsalt
• 14.8 mlvegetable oil
• ½ cupgrated cheddar cheese (optional)
• hot sauce or salsa (optional)
• 9tortillas

How to cook it

1. Warm the vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion, bell pepper, potatoes, garlic, salt, and black pepper to the pan.
3. Cook for approximately 10 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
4. Lower the burner to medium and push the potato mixture toward the outer edges of the pan to clear an open well in the center.
5. Pour the beaten eggs into the empty center and scramble them until fully set and firm.
6. Mix the cooked eggs thoroughly into the surrounding potato and vegetable mixture.
7. Divide the warm filling evenly among the tortillas, wrap them tightly, and finish with salsa or hot sauce and cheddar cheese if desired.

More Kubbord recipes